Block moulding lines are used to produce large blocks of chocolate or chocolate compound up to 5kg in weight. Böhnke & Luckau block moulding lines feature precise depositing weights. Cooling times of up to 150 minutes are realized to provide gentle cooling in several zones. This prevents build-up of fat blooming that can damage masses made with real cocoa butter.

Vermicelli Line

Vermicelli is a popular product for decorating pastries and ice cream or for use as a bread topping. The dough like mixture, made from sugar, fat, or real chocolate, is extruded through a sieve to 5-10cm long strands. After the extrusion they are cooled and dried, broken and panned. Böhnke & Luckau can provide single machines or complete turnkey solutions for vermicelli production. Additionally, customers can develop individual recipes with our process technicians.

Drop and Button Lines

Due to their large surface area, chocolate and compound drops can easily be melted for further processing. They are produced on drop lines, which are a combination of a drop depositor and a cooling channel. Böhnke & Luckau drop depositors offer exact dosing weights through their servo controlled piston stroke system. The cooling channel can be equipped with bottom water cooling. Radiation cooling, convection cooling or a combination of both can also be selected by the operator.